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breakfastDiabetes
Breakfast Egg Muffins
Baked egg cups with vegetables and cheese — portable, high-protein, and meal-prep friendly.
Total Time
30 min
Prep
10 min
Cook
20 min
Servings
6
Cuisine
American
160kcal
Calories
14g
Protein
4g
Carbs
10g
Fat
1g
Fiber
How to Make It
- 1
Whisk eggs with salt and pepper.
- 2
Divide chopped spinach, bell pepper, tomatoes, and cheese into greased muffin tins.
- 3
Pour egg mixture over vegetables, filling each cup three-quarters full.
- 4
Bake at 180°C for 18-20 minutes until puffed and set. Cool slightly before removing.
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